This simple and flavor-packed Vegetable Lo Mein comes together in less than 30 minutes. It’s also easily customizable to what veggies are already in your fridge… an easy, no-fuss weeknight dinner!
If you’re a lover of Chinese food, you just can’t go wrong with this budget-friendly dinner. The leftovers are just as good (if not even better) the next day!
Easily Customizable
You can use authentic lo mein noodles or spaghetti noodles in this recipe (I use spaghetti because I always have it on-hand). Adapt this recipe to veggies that you have in your fridge, or pick out your favorites that are already sliced at your grocery store’s salad bar.
Ingredients
For the sauce:
- Soy sauce
- Oyster sauce
- Sriracha sauce – hot sauce can be substituted.
- Brown sugar
- Sesame oil – olive oil, peanut oil or canola oil can be substituted.
- Ground ginger
- Minced fresh garlic
For the lo mein:
- Noodles (lo mein or spaghetti)
- Sesame oil
- Carrots
- Mushrooms (any type)
- Bell pepper (any color)
- Onion
- Sugar snap peas
- Baby corn
- Sesame seeds, for garnish (not pictured – optional)
How to Store and Reheat Leftovers
Store in an airtight container in the refrigerator for up to 3 days. This recipe is best when reheated on the stove top – reheat in a skillet over medium to medium-high heat (stirring frequently) until heated through.
Enjoy!
More Easy Lo Mein Dinners You’ll Love
Vegetable Lo Mein
Ingredients
For the sauce:
- 1/3 cup low sodium soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sriracha sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1/4 teaspoon ground ginger
- 2 teaspoons minced fresh garlic
For the lo mein:
- 8 ounces lo mein or spaghetti noodles cooked according to package directions and drained
- 1 tablespoon sesame oil
- 1 cup julienned carrots
- 1 8 ounce package sliced fresh mushrooms (any type)
- 1 small bell pepper seeded and sliced (any color)
- 1 cup sliced yellow onion
- 1 cup sugar snap peas trimmed
- 1 cup canned baby corn that has been drained and sliced into about 1-inch pieces
- 1/2 teaspoon sesame seeds for garnish (optional)
Instructions
- Begin cooking noodles according to package directions. While noodles are cooking, pour sauce ingredients in a small bowl and whisk to combine. Set aside.
- Heat 1 tablespoon sesame oil in a large skillet over medium high heat. Add carrots, mushrooms, bell pepper and onion. Cook for 5 minutes, stirring frequently.
- Add sugar snap peas and baby corn and continue to cook for an additional 2 minutes (or until snap peas are crisp-tender), stirring frequently. Add drained noodles and sauce. Toss to combine and coat well.
- Sprinkle with sesame seeds, if desired.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet on the stove top over medium to medium-high heat (stirring frequently) until heated through.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Barbara Thomas says
Made this for dinner tonight and it was great! Made it exactly according to the recipe and we both loved it. Both beautiful and delicious! Thank you Amy, for a recipe that will be in our regular rotation of meals..
Amy @ The Blond Cook says
Thank you so much, Barb! Glad to hear you both enjoyed it! 🙂